If you’re looking for a great side dish to go with what you may be grilling for the Fourth of July, I suggest Santa Maria’s amazing Basil, Green Bean, and Potato Salad. She made it recently for a big family gathering, and it is an unbeatable combination. It is dressed with a mustard vinaigrette; if you don’t like mayonnaise, this is the one for you.
Santa Maria’s Signature Basil, Green Bean, and Potato Salad
- 6-8 red potatoes
- 1 lb. green beans
- 1 head fresh basil, washed
- 1 red onion, diced
- Olive Oil
- Balsamic Vinegar
- 1 lemon, juiced
- Salt and Pepper
Boil the potatoes until they are soft but not mushy.
Allow to cool, and then cut into small cubes (the size is up to you).
Trim and steam the green beans, allow to cool.
Tear up (or cut) as much basil as you might like.
Combine all the ingredients except the olive oil, vinegar, mustard, and lemon juice in a large bowl.
Make the dressing with the olive oil, vinegar, mustard, and lemon juice.
When you are ready to eat, dress the salad, and salt and pepper it to taste.